BREAKFAST CRANBERRY ALMOND CRUMBLE CAKE
Cake for breakfast is totally OK in my book when it tastes like this! This one is slightly sweet, but not overly. It doesn't taste like dessert, which I can appreciate for breakfast time. This treat warmed up with some salted butter and cup of hot tea sounds like a dream to me!
What You'll Need:
For the Cake:
• 1.5 cups gluten free 1:1 flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/3 cup sugar
• 1/4 cup brown sugar
• 3 tbsp melted butter
• 1/4 cup plain greek yogurt
• 1 tsp almond extract
• 1 cup whole fresh cranberries
• 1 egg
• 1 cup almond milk (or regular milk)
• 1/2 cup slivered almonds
• Pinch of salt
• Powdered Sugar (for garnish if desired)
For the Crumble:
• 4 tbsp softened butter
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 cup gluten free all purpose flour
• 1/2 cup almond flour
• 1 tsp vanilla
How To:
≥≥ Preheat your oven to 375º. In a bowl, add in your dry ingredients (flour, baking soda, baking powder, both sugars and a pinch of salt) and mix together.
≥≥ Add in your melted butter, almond extract, egg, greek yogurt, and slowly add in your milk in increments and continue to mix in. I do this with just a spoon, not a mixer, although it would probably work just fine.
≥≥ Wash and dry your fresh cranberries and coat with a little gluten free flour and sugar. Fold into the cake mixture and then fold in 1/4 cup of the slivered almonds. Get that into a greased baking dish.
≥≥ Make the crumble by combining the ingredients in a bowl and mixing together. It should create a "crumbly" mixture. Add on top of the cake batter and add on top the remaining 1/4 cup of slivered almonds.
≥≥ Pop into the oven for 20-25 minutes until cooked through and golden brown. I like to sprinkle powdered sugar on top for a fun garnish!
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